Summer is well and truly here, and we're now braced for months of scorching temperatures while enjoying cooling drinks in the garden. But if you find yourself getting bored with the usual lager or G&T, we have some amazing cocktail recipe ideas for you to spice things up with.

Be that fab floats or powerful punches, there are drinks here to suit everyone - and the best thing is you don't need a PhD in mixology to rustle one up. Although we suggest you keep quiet and enjoy all the plaudits!

Ibiza Spritz

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  • 50 ml Licor 43
  • 25 ml Lime juice
  • 100 ml Fever Tree Pink Grapefruit (or alternative pink grapefruit soda)
  • Garnishing: Orange & Lemon

Method: Fill a glass to the rim with ice. Add Licor 43 Original and lime juice, then top up with Fever Tree Pink Grapefruit. Stir briefly and garnish with orange and lemon slices. Best served chilled in a wine glass.

Light & Zesty Tonic Spritz

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Method: Fill a glass with ice, then pour 50ml of Caleo Light & Zesty over it. Top with tonic water. Garnish with a pineapple wheel and pineapple leaves.

The British Garden Spritz

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Preparation homemade refreshing strawberry,lime and rhubarb lemonade with mint

Method: Fill a large mason jar with a generous handful of crushed ice. Pour in 50ml The Straw Hat Botanical Strawberry, Rhubarb & Orange Blossom. If using, add 15ml rhubarb liqueur for extra tartness. Top with 100ml sparkling water or lemonade, depending on whether you prefer a lighter or sweeter spritz. Add 2 fresh British strawberries, sliced, or a handful of British raspberries. Gently stir to combine, then garnish with a small sprig of fresh mint. Serve immediately.

Spring Martini

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Method: Hard Shake & Fine Strain in a Coupe. Garnish with Raspberries on a skewer.

ubrwka Apple Zu

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Method: Grab a chilled glass, fill it with ice cubes. Pour 40ml of Bison Grass Vodka over the ice. Top the glass with apple juice, leaving a bit of room at the top for stirring. Sprinkle a small pinch of cinnamon into the drink. This adds a warm, aromatic flavour that pairs perfectly with the apple and vodka. Use a bar spoon or a straw to gently stir the drink, mixing the vodka, apple juice, and cinnamon. Garnish (optional): For an extra-appealing drink, garnish with an apple slice or a cinnamon stick.

Kokum Margarita from Farzi

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  • 10ml Kokum syrup (available in Asian grocery stores)
  • 10ml Agave syrup
  • 50ml Cazcabel Blanco
  • 20ml Fresh lime juice
  • 5 dashes of saline water
  • Pinch coriander leaves
  • 1 lime wedge
  • Pink pepper & Himalayan salt rim
  • Fresh coriander leaf

Method: Create a Kokum cordial by whisking equal parts of Kokum and Agave syrup. Rub the rim of a rocks glass with lime and dip it into the pink peppersalt mix. Add all ingredients to a shaker with ice, shake for 5 seconds, and strain into a chilled rocks glass. Garnish with coriander and serve.

Spiced Pineapple Daquiri

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Method: Hard shake with ice cubes and fine strain into a coupe glass. Garnish with 3 drops of Angostura Bitters, serve and enjoy.

Tropical June

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Method: Add ingredients to a cocktail shaker. Shake with a dash of orange bitters and a little egg white, then serve in Margarita-style glasses, topped with dried mango slices.

Classic Nemiroff Dry Martini

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  • 60ml Nemiroff De Luxe vodka
  • 10ml Dry White Vermouth
  • 10ml Lillet Blanc Aperitif
  • 5ml Orange bitters
  • Grapefruit zest

Method: Place ice cubes into a martini glass to chill. Add the orange bitters, Lillet Blanc, vermouth, and Nemiroff to the glass. Twist the zest into the liquid for the citrus oils. Stir slowly with a bar spoon for 1 minute. Throw away the ice cubes and strain the mixture into the glass. Garnish with an olive.

Grape Skin Spritz

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Method: Add all ingredients to a wine glass. Add ice and gently stir.

Nemiroff Local Martini

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Method: Add the bitters, vermouth, and vodka into a glass with ice. Slowly stir for a few seconds, then pour into a pre-chilled serving glass. Garnish with a pickled onion on a cocktail stick.

Dark n Stormy Granita

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Method: Pour one can of Goslings ginger ale into a freezer-proof container and freeze for three hours. Every 30 minutes, go back and break up the ice. Add to the slushy to a glass and tip the Goslings Black Seal rum on top. Garnish with a slice of lime.

Banana Colada Spritz

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Method: Add rum, coconut water and pineapple to the shaker. Muddle pineapple and shake hard over ice. Double-strain into a wine glass over ice, then top with prosecco.

Spicy Margarita

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Method: Mix the ingredients, then garnish with a lime slice or a salt rim.

Hugo Spritz

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  • 40ml Hendricks Original
  • 10ml Elderflower Syrup
  • 50ml Prosecco
  • 75ml Soda
  • Garnish with cucumber and mint leaves

Method: In a glass, gently muddle a few mint leaves. Add the Hendrick's gin and elderflower syrup. Fill the glass with ice. Stir gently to combine the ingredients. Top with Prosecco and Soda. Garnish with fresh mint and cucumber.

Gin & Tonic Float

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Method: Add the gin and tonic to a large glass (wine or rocks) and stir to combine. Top with a scoop of raspberry ripple ice cream.

Summer Time Spritz

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  • 50ml Hendricks Original
  • 75ml Fever Tree Raspberry & Rhubarb
  • 100ml Prosecco
  • Garnish with cucumber

Method: Fill a glass with ice. Pour in the Hendricks gin and Fever Tree Raspberry & Rhubarb. Top with Prosecco. Garnish with cucumber.

Gin Martini

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Method: Stir over ice in a mixing glass and strain into a chilled Martini glass. Garnish with a lemon twist.

Iced Tea Rum Punch (jug)

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  • 150ml Goslings Black Seal Rum
  • 100ml Lime Juice
  • 100ml Pineapple Juice
  • 50ml Lemon juice
  • 100ml Simple Syrup
  • 400ml Freshly Brewed Black Tea
  • 4 drops of The Bitter Truth Old Time Aromatic Bitters
  • Ice

Method: Brew black tea and allow it to cool. Add all the other ingredients to a jug and stir. Garnish with lime and pineapple and serve.

Sumer Rum Picoso

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Method: Mix the ingredients and add a slice of red chilli or lime, or a dash of grenadine, to give a nice colour gradient.

Count Negronis Punch (Serves 6-8)

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  • 200ml Bathtub Gin
  • 100ml Campari
  • 100ml sweet vermouth
  • 500ml blood orange soda, chilled
  • Clementines, sliced
  • Bundt cake tin

Method: To make your retro ice ring, slice a few clementines and add them to your bundt pan. Fill with water and freeze overnight. In a large punch bowl or jug, combine the Bathtub Gin, Campari, and sweet vermouth. Stir well to ensure all ingredients are fully mixed, then chill the mixture in the refrigerator for 1-2 hours to allow the flavours to meld. Just before serving, add your ice ring to the punch bowl to keep the mixture cold. Top off the punch with chilled blood orange soda, stirring gently to combine.

Earl Grey Ice Tea

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  • 45ml Hern London Dry Gin
  • 60ml freshly brewed Earl Grey tea, chilled
  • 10ml lemon juice
  • 1tsp sugar, to taste
  • Lemon wheel, for garnish

Method: Add all the ingredients to a mixing jug and stir well to combine. Check for sweetness and then strain into an old-fashioned glass over a large ice cube. Garnish with a lemon wheel.

Rose Spritz

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  • 250ml Baron de Ley Ros de Lagrima
  • 100ml rose lemonade
  • 15ml rose syrup
  • 15ml raspberry puree (bought, or make your own with muddled raspberries, lemon juice and sugar)

Method: Add puree and syrup to a large spritz glass, add cubed ice, pour in wine and stir. Top with rose lemonade and garnish with dried or fresh strawberry slices.

Summer Smokey Spicy Mazcalita

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Method: Mix ingredients and then garnish with a red chilli/slice of lime or Tajin rim.

Kombucha, Peach & Mint Fizz (makes a pitcher)

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  • 100ml Hern Old Tom Gin
  • 600ml Sparkling Kombucha
  • 4 Peaches
  • Small bunch of mint
  • Garnish
  • Peach Slice
  • Mint Sprig

Method: Cut the peaches into segments and add to a pitcher. Add the mint (reserving some for garnish) and muddle until the peaches are thoroughly crushed. Pour in the gin and kombucha, top with ice, then stir well to combine. Place a peach segment and a mint sprig into four rocks glasses, then add a large ice cube, and finally pour the cocktail into the glasses.

Dark n Stormy Ice Cream Float Cocktail

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Method: Make the ice cream by allowing some of the best vanilla ice cream you can find to soften. Add chopped crystallised ginger and Goslings Black Seal Rum and blend it all in. Re-freeze and serve when ready. For the cocktail, add ice cream to a large milkshake glass. Add and then slowly pour ginger beer and rum on top. Decorate with a slice of candied lime.

Echoes of Skye

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Method: Fill a highball with cubed ice. Add in the whisky and two dashes of saline solution. Stir gently with a cocktail spoon, then top up with soda and garnish with a lemon twist.

Negroni Gin

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  • 30ml No.3 London Dry Gin
  • 30ml Gran Classico bitters or Campari
  • 30ml Sweet Vermouth
  • 1 orange
  • ice

Method: Combine the ingredients in a mixing glass and stir over ice until suitably chilled. Strain over fresh ice in a rocks glass and garnish with an orange twist.

Pia Co-Lager

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  • 50ml Goslings Gold Seal Rum
  • 330ml Einstk White Ale
  • 200ml Pineapple Juice
  • 50ml Coconut Water
  • Garnish
  • Pineapple Leaves

Method: Pour the rum, pineapple juice and coconut water into a large stein or tankard. Add a handful of ice and mix to combine. Top with the Einstk White Ale. Garnish with three pineapple leaves.

The ST-GERMAIN Hugo Spritz

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Method: Add ice to a wine glass. Pour ST-GERMAIN and top with sparkling wine and soda water. Stir the drink to combine all the ingredients. Garnish with a mint sprig and lime wedge.

Raspberry & Rosemary Gin Spritz (makes 2)

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  • 100ml Hern Old Tom Gin
  • 200ml Sparkling Wine
  • 8 Raspberries
  • 2 Sprigs Rosemary
  • 4 Raspberries

Method: Divide the raspberries between two Champagne flutes. Muddle until thoroughly crushed, then top with sparkling wine. Garnish each cocktail with a rosemary sprig and two raspberries.

Five Farms Baby Lager

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Method: Pour your whiskey or liqueur carefully into a glass, making sure not to splash up the sides. Grab a spoon, hold it upside down just above the surface of the whiskey, and pour Five Farms onto the spoon so it floats to the top.

St Jamess Spritz

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  • 35ml No.3 London Dry Gin
  • 15ml elderflower cordial
  • 125ml crmant
  • 1 rosemary sprig
  • 1 pink grapefruit
  • Ice

Method: Fill your wine glass with ice, add the ingredients, stir gently and top with a little more crmant. Garnish with a pink grapefruit slice and a sprig of rosemary.

Desi Mango Gimlet

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Method: Stir all ingredients with ice until well-chilled. Strain into a chilled coupe glass. Express the orange zest over the drink, then discard.

Rumango Kiwi Punch

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  • 1 cup Goslings Black Seal Rum
  • 2 cups of mango nectar
  • The juice from one JAZZ Apple
  • 4 kiwi fruits (green or golden)
  • cup White Heron British Cassis
  • 2 limes
  • Ice
  • Mint leaves

Method: Peel the kiwi fruits and cut two into cubes, and smash the other two at the bottom of a jug with a few mint leaves. Next, add the kiwi cubes along with one of the sliced limes. Juice the other lime and add to the jug. Next, add the Goslings Black Seal rum, the mango nectar, and British Cassis, then mix well and chill. When ready to serve, add ice to the jug to refresh, then pour into a Nick and Nora glass or wine glass.

Orchard Garden Punch (Serves 6-8)

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  • 200ml Bathtub Gin
  • 100ml elderflower cordial
  • 500ml cloudy apple juice, chilled
  • 100ml freshly squeezed lemon juice (about 2-3 lemons)
  • 60ml agave syrup (adjust to taste)
  • 500ml sparkling water or soda water, chilled
  • Fresh mint leaves, thin slices of apple, and lemon slices for garnish
  • Ice cubes

Method: In a large punch bowl or jug, combine the Bathtub Gin, elderflower cordial, apple juice, freshly squeezed lemon juice, and agave syrup. Stir well to ensure all ingredients are fully mixed. Chill the punch in the refrigerator for 1-2 hours to allow the flavours to meld. Just before serving, add ice cubes to the punch bowl to keep the mixture cold. Top off the punch with chilled sparkling water or soda water, stirring gently to combine. Garnish the punch with fresh mint leaves, thin apple slices, and lemon slices.

Desi Mango Soda

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Method: Build over ice in a highball glass. Stir gently and garnish with a lime wedge.

Summer Fruit Daiquiri (makes 2)

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Method: Squeeze the juice of 1 lime into a cocktail shaker. Fill with ice, then add the rum and summer fruit puree. Shake until well combined, then pour into chilled coupe/margarita glasses. Garnish each cocktail with a fresh raspberry and a fresh blackberry.

Sorrento Sunset Punch (Serves 6-8)

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  • 200ml Bathtub Gin Grapefruit & Rosemary
  • 100ml Luxardo Bitter Bianco
  • 500ml freshly squeezed grapefruit juice (about 3-4 large grapefruits)
  • 60ml freshly squeezed lemon juice (about 2 lemons)
  • 60ml agave syrup (adjust to taste)
  • 500ml sparkling water or soda water, chilled
  • Grapefruit slices and rosemary sprigs, for garnish
  • Ice cubes

Method: In a large punch bowl or jug, combine the Bathtub Gin, Luxardo Bitter Bianco, freshly squeezed grapefruit juice, freshly squeezed lemon juice, and agave syrup. Stir well to ensure all ingredients are fully mixed. Chill the punch in the refrigerator for 1-2 hours to allow the flavours to meld. Just before serving, add ice cubes to the punch bowl to keep the mixture cold. Top off the punch with chilled sparkling water or soda water, stirring gently to combine. Garnish the punch with thin grapefruit slices and sprigs of fresh rosemary.

Spicy Mango Desi-rita

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  • 50ml Desi Daru Mango Vodka
  • 20ml Triple Sec
  • 5ml Agave Syrup
  • 25ml Fresh Lime Juice
  • Fresh Chilli (of choice)

Method: Muddle chilli in a shaker. Add remaining ingredients with ice and shake vigorously. Fine strain into a glass rimmed with Achari Masala Salt.

Summer Rummer Pitcher

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Method: Take the frozen summer fruits straight from the freezer and blend with a JAZZ apple juice until smooth. Add ice to a 1-litre or 1 -litre jug, then pour the smoothie mixture on top. Next, pour in the Goslings Black Seal Rum and stir well. Finally, top with the Prosecco. Serve with one large ice cube in a single rocks glass and garnish with a mint sprig

Perfectly Pink Punch (Serves 6-8)

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  • 200ml Bathtub Gin
  • 150ml raspberry cordial
  • 150ml freshly squeezed lemon juice (about 3-4 lemons)
  • 100ml agave syrup (optional, adjust to taste)
  • 500ml sparkling water or soda water, chilled
  • Fresh raspberries for garnish
  • Lemon slices for garnish
  • Ice cubes

Method: In a punch bowl or jug, combine the Bathtub Gin, raspberry cordial, agave syrup, and freshly squeezed lemon juice. Stir well to ensure all ingredients are fully mixed. Chill the punch in the refrigerator for at least 1 hour to allow the flavours to meld together.

Desi Mango Spritz

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Method: Build over ice in a wine glass. Stir gently and garnish with a curry leaf.

Or you can just cheat!

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Cult face Salford Distillery has launched its first-ever canned cocktails - bringing bar-quality rum serves to drinkers on the go. The fast-growing Greater Manchester spirits brand has unveiled two ready-to-drink cans designed for summer socials, combining convenience with bold flavour and premium rum.

The new range includes Salford Spiced Rum & Cola and Salford Spiced Rum & Fiery Ginger Beer. Both are packaged in sleek 250ml cans, featuring the brands iconic local maps by Dave Draws, and offer bar-quality serves that bridge the gap between lower-alcohol, lighter cans and sugary, overproof canned cocktails. They are priced at 3 each